Food Science/Expert Profile


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Expertise

Properties and structure of cereal grains. Milling of grains and their processing into food or feed. The chemistry of cereal grains and what happens as grains are processed.

Experience in the area

15 years with USDA as a research chemist. 25 years as a professor at Kansas State University and 3 years as President of R&R Research Services, Inc.

Publications

Mainly Cereal Chemistry but many others also


Education/Credentials

PhD in cereal chemistry

Average Ratings

Recent Reviews from Users

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    K = Knowledgeability    C = Clarity of Response    P = Politeness
UserDateKCPComments
Nicholas10/23/14101010Thank you very much for your prompt .....
Lee01/04/14101010 
Cameron09/25/13101010Thanks
James08/12/13101010Thanks.
ABID HASAN05/17/1310 

Recent Answers from Carl Hoseney

2014-10-20 Infusion Process:

Nicholas,  To me this seems to be diffusion at work.  The principle behind diffusion says that material diffuses from high concentration to low concentration.  When the solvent contacts the organic material

2014-10-14 phytates:

Dave,        Phytic acid can indeed block the adsorption of certain minerals.  Thus if you have a diet that is high in phytic acid and low in minerals you may have a problem.  However a bowl of oatmeal

2014-05-19 Interview questions:

Dear Cameron,          A cereal chemist studies the cereal grains (wheat, corn, barley, etc) and is not just breakfast cereals.  The area is the grains from harvest to when consumed and deals with bread

2014-01-04 partially thawed/refrozen food:

Lee,       Unless you live a long way from the store this should not be a problem.  I would be concerned if the product was completely thawed but this generally takes a long time.  If placed in the freezer

2013-09-23 NNEED GAS:

Cameron,         Yes in general it is a fact.  These foods contain materials that are not broken down in the stomach.  They then go to the large bowel where they are acted on by bacteria.  As a result

 

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